- Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Toxic substances properly identified, stored, used
- Food contact surfaces of equipment & utensils clean
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
1/21/2016 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Date marking and disposition
|
12/7/2015 |
- Cooling time & temp; cooling methods
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
7/21/2015 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
4/28/2015 |
| No violation noted during this evaluation. | 1/16/2015 |
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
12/29/2014 |
- Critical: Food in good condition, safe, unadulturated, segregated
- Date marking and disposition
- Food contact surfaces of equipment & utensils clean
- Food properly labeled, original container, honestly presented
- Wiping cloths: properly used & stored; Sponges prohibited
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
11/24/2014 |
- Critical: Special processes (Variance, ROP, shellfish tanks, HACCP
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
6/16/2014 |
| No violation noted during this evaluation. | 3/4/2014 |
- Food & non-food contact surfaces cleanable, design
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
10/28/2013 |
- Insects, rodents, & other pests controlled
- Cold holding temps; received at proper temp
- Date marking and disposition
- Warewashing: Sanitize at ppm/temp
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
9/6/2013 |
- Insects, rodents, & other pests controlled
- Adequate facilities/equip. to maintain food temps
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
- Floors,walls,ceilings (physical facilities):design, maintained, good repair, Outer openings protect
|
6/10/2013 |
- Date marking and disposition
- Warewash,sanitize equipment:Design,supplies, operated; Test strips; Temp guages; Alarms
- In-use utensils proper storage,cleaning frequency; Utensils equip & linens: properly stored, dried, handled;Linens clean
- Non-food contact surfaces clean; Cleaning frequency
- Hand wash sinks:designed, clean,used; Proper signage
|
1/15/2013 |
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Food contact surfaces of equipment & utensils clean
- Non-food contact surfaces clean; Cleaning frequency
- Floors,walls ceilings (premises):clean, free of litter; Removal of pests
|
8/20/2012 |
- Critical: Adequate hand wash facilities: supplied, accessible; Toilets properly supplied
- Critical: Food seperated/protected; Proper tasting procedures; Self-serve operations; Single service use when required
- Date marking and disposition
- Warewashing: Sanitize at ppm/temp
- Plumbing sewage system: design, approved, installed Cross-connection prohibited air gaps, disposal
- Non-food contact surfaces clean; Cleaning frequency
- Plumbing sys: maintained, backflow device instal
|
11/9/2011 |
- Critical: Approved Source/Sound Condition
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Handling of food or ice minimized, proper use of utensils
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Accurate thermometers, chemical test kits provided, flow pressure gauges, data plates, alarms operat
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/25/2011 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- In-use food or ice dispensing utensils properly stored and used
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
6/1/2011 |
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
|
1/27/2011 |
- Food Protected during Storage, Display, Transportation, Service
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- In-use food or ice dispensing utensils properly stored and used
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
1/6/2011 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
|
11/4/2010 |
| No violation noted during this evaluation. | 9/2/2010 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Equipment Adequate to Maintain Product Temperature/Accurate Thermometers Provided
- Toxic Items Properly Used/Stored/Labeled
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
8/19/2010 |
- Critical: Cold Hold (41/45 F)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/22/2010 |
- Critical: Cold Hold (41/45 F)
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
|
2/17/2010 |
- Critical: Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.)
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
|
10/29/2009 |
- Critical: Cold Hold (41/45 F)
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Lighting provided as required, fixtures shielded properly.
|
7/9/2009 |
- Proper storage and handling of clean sanitized equipment and utensils
|
5/21/2009 |
- Toxic Items Properly Used/Stored/Labeled
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/19/2009 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
11/19/2008 |
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/7/2008 |
- In-use food or ice dispensing utensils properly stored and used
|
5/7/2008 |
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
2/21/2008 |
- Handling of food or ice minimized, proper use of utensils
- Non-food-contact surfaces of equipment and utensils clean.
|
11/8/2007 |
- Critical: Proper Handwashing / Proper Handling of Ready-To-Eat
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
|
8/30/2007 |
- Critical: Cold Hold (41/45 F)
- Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)
- Food Protected during Storage, Display, Transportation, Service
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning)
- Original container, no misbranding, honestly presented, properly labeled
- Dishwashing facilities properly designed, constructed, maintained, installed, located, operated.
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
8/16/2007 |
- Food Protected during Storage, Display, Transportation, Service
- Handling of food or ice minimized, proper use of utensils
- Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
4/26/2007 |
- Handling of food or ice minimized, proper use of utensils
|
1/23/2007 |
| No violation noted during this evaluation. | 11/28/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Non-food-contact surfaces of equipment and utensils clean.
|
11/17/2006 |
| No violation noted during this evaluation. | 9/28/2006 |
- Critical: Cold Hold (41/45 F)
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap
- Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer.
- Non-food-contact surfaces of equipment and utensils clean.
|
9/14/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Approved Water Supply/Sewage Disposal Systems/Cross-Connections
- Original container, no misbranding, honestly presented, properly labeled
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
5/17/2006 |
- Food Protected during Storage, Display, Transportation, Service
- Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
3/2/2006 |
- Food Protected during Storage, Display, Transportation, Service
|
11/16/2005 |
- Critical: Hot Hold (140 F)/Time Control
- Critical: Proper Cooking Temperatures per PHF
- Food Protected during Storage, Display, Transportation, Service
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
10/26/2005 |
| No violation noted during this evaluation. | 8/24/2005 |
- Critical: Cold Hold (41/45 F)
- Critical: Rapid Reheating (165 F in 2 Hrs)
- Food Protected during Storage, Display, Transportation, Service
- Non-food-contact surfaces of equipment and utensils clean.
- Outside storage area/enclosures properly constructed, clean, located on proper surface, drained
|
7/19/2005 |
- Food Protected during Storage, Display, Transportation, Service
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Non-food-contact surfaces of equipment and utensils clean.
|
4/28/2005 |
- Food Protected during Storage, Display, Transportation, Service
- Non-food-contact surfaces of equipment and utensils clean.
|
3/10/2005 |
- Non-food-contact surfaces of equipment and utensils clean.
- Plumbing properly installed and maintained, inspected where required.
- Floors, walls, ceilings in good repair, clean, constructed properly.
|
12/2/2004 |
- Critical: Cross-Contamination of Raw/Cooked Foods/Other
- Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
- Non-food-contact surfaces of equipment and utensils clean.
- Floors, walls, ceilings in good repair, clean, constructed properly.
- Premises maintained free of litter, unnecessary articles removed, storage in an orderly manner
|
8/11/2004 |
Restaurant representatives - add corrected or new information about Dornick Country Club, 518 N Country Clb, Ardmore, OK 73401 »